Moussaka Casserole



INGREDIENTS:

2 md Eggplants; peeled

salt 

1/2 lb Ground beef

1/2 lb Ground lamb

2 md onions; chopped

6 oz tomato paste

1/2 c  Parsley, fresh; chopped

1/2 c  Wine, dry red

1/2 c  Water

2 Eggs

1/4 c  Cheese, parmesan; PLUS

2 tb Cheese, parmesan; divided

1/2 c  Breadcrumbs, soft; divided

1 ts salt 

1/2 ts cinnamon, ground

1/4 ts Pepper

ds Nutmeg, ground

Oil, vegetable

2 tb butter (or marg.); melted

Sauce:

2 1/4 c  butter (or marg.)

1/4 c  Flour, all-purpose

1/4 ts salt 

ds Pepper

1/4 ts Nutmeg, ground

2 c  milk

2 Egg yolks; beaten

2 tb Lemon juice

DIRECTIONS:

1. Cut eggplant into 1/2" thick slices; sprinkle both sides
with salt. Place in a bowl, and set aside. Brown meat in a
large skillet; add onion and cook until tender.  Stir in
tomato paste, parsley, wine, and water; simmer 3 to 5 min,
uncovered. Remove from heat, and let cool slightly. Combine
eggs and 1/4 cup parmesan cheese; beat well.  Add to meat
mixture. Stir in 1/4 cup breadcrumbs, 1 teaspoon salt,
cinnamon, pepper, and nutmeg. Drain eggplant slices; pat dry
with absorbent paper.  Fry in vegetable oil until lightly
browned on both sides; drain on absorbent paper. Sprinkle 2
tablespoons breadcrumbs in a greased 13x9x2" baking pan. Top
with eggplant; cover with meat mixture. Top with sauce. Cover
with foil, and bake at 350 degrees for 45 minutes. Combine
butter, 2 tablespoons parmesan cheese, and remain g 1/4 cup
breadcrumbs; sprinkle over casserole.  Bake 20 additional min,
uncovered, until golden brown.

Sauce:

2. Melt butter in a heavy saucepan.  Combine flour, salt,
pepper, and nutmeg; add to butter, stirring until smooth.
Gradually add milk, and cook over medium heat, stirring
constantly, until thickened and bubbly. Reduce heat to low.
Stir some of hot mixture into yolks; add to remaining sauce
mixture, stirring constantly, and cook 2 minutes. Remove
from heat; stir in lemon juice.  Cover until needed.



Moussaka Casserole